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Orecchiette with Sausage and Arugula

Orecchiette with Sausage and Arugula

  • Makes
    4 - 6 servings
  • Cook Time
    30 minutes
  • Rating

A ragu of ground pork and wild fennel that we tasted in Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugula. Orecchiette, a coin-sized, saucer-shaped pasta, is ideal for catching flavorful bits of sausage, scallions and fennel seeds; if you can't find orecchiette, small shells and cavatelli work well, too.

Tip

Don't forget to reserve 1 cup of the pasta cooking water before draining the pasta. You will need it to build the sauce.

Ingredients
  • 1

    pound orecchiette pasta

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 1

    pound sweet or hot Italian sausage, casing removed

  • 2

    bunches scallions, sliced, white and green parts reserved separately

  • 4

    medium garlic cloves, chopped

  • 2

    teaspoons fennel seeds

  • ¼

    cup dry vermouth or white wine

  • 1

    teaspoon grated lemon zest

  • 5

    ounce container baby arugula, roughly chopped

  • ​1½

    ounces Parmesan cheese, finely grated (¾ cup), plus more to serve

Step 1

In a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of cooking water, then drain. Return the pasta to the pot.

Step 2

While the pasta cooks, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate, then pour off and discard all but 1 tablespoon of the fat.

Step 3

To the fat in the pan, add the scallion whites, garlic and fennel seeds. Cook over medium, stirring, until the scallions are softened, 2 to 3 minutes. Add the vermouth and cook, scraping up any browned bits, until most of the liquid evaporates, about 1 minute. Stir in the reserved cooking water, the lemon zest and half of the scallion greens. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes.

Step 4

Pour the mixture over the pasta, then add the sausage. Cook over medium, stirring, until heated through, 1 to 2 minutes. Add the arugula and toss to wilt. Off heat, stir in the Parmesan. Serve sprinkled with the remaining scallion greens and drizzled with oil; offer additional Parmesan on the side.